{"id":534,"date":"2011-07-19T06:57:41","date_gmt":"2011-07-19T10:57:41","guid":{"rendered":"http:\/\/recettes.carlrobitaille.org\/?p=534"},"modified":"2011-07-19T06:57:41","modified_gmt":"2011-07-19T10:57:41","slug":"sirop-de-basilic-citronne","status":"publish","type":"post","link":"https:\/\/recettes.carlrobitaille.org\/?p=534","title":{"rendered":"Sirop de basilic citronn\u00e9"},"content":{"rendered":"<p><strong>Source : <\/strong>http:\/\/curieuxbegin.telequebec.tv\/FicheRecette.aspx?id=260<\/p>\n<p><strong>Notes: <\/strong>Tr\u00e8s bon en accompagnement sur des fraises.<br \/>\nOn conserve ce sirop 1 semaine au frigo ou 6 mois au cong\u00e9lateur.<\/p>\n<p><strong>Portion :<\/strong> 200 ml<\/p>\n<div>\n<div>\n<div><strong>Ingr\u00e9dients<\/strong><\/div>\n<div>\n<ul>\n<li>1\/2 t. (125 ml)\u00a0d&#8217;eau<\/li>\n<li>1\/4 t. (60 ml)\u00a0de sucre<\/li>\n<li>1\u00a0poign\u00e9e de feuilles de basilic, hach\u00e9es grossi\u00e8rement<\/li>\n<li>1\/2\u00a0citron, pour le jus<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<div><strong>Pr\u00e9paration<\/strong><\/div>\n<\/div>\n<div>\n<div>\n<ol>\n<li>Dans une petite casserole, verser l&#8217;eau, le sucre et le jus de citron et porter le tout \u00e0 \u00e9bullition.<\/li>\n<li> Jeter le basilic dans le sirop bouillant, ramener \u00e0 \u00e9bullition en brassant constamment et retirer aussit\u00f4t du feu.<\/li>\n<li> \u00c0 l&#8217;aide d&#8217;un pied m\u00e9langeur, mixer le sirop avec le basilic, de fa\u00e7on \u00e0 obtenir une texture homog\u00e8ne.<\/li>\n<li> Refroidir au frigo et filtrer dans une passoire \u00e0 grosse grille, de  fa\u00e7on \u00e0 retirer les fibres, tout en conservant les particules   vertes.<\/li>\n<li><strong> <\/strong>Servir sur une glace vanille, un sorbet \u00e0 la mangue, une pannacotta ou un riz au lait.<strong><\/strong><\/li>\n<\/ol>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Source : http:\/\/curieuxbegin.telequebec.tv\/FicheRecette.aspx?id=260 Notes: Tr\u00e8s bon en accompagnement sur des fraises. On conserve ce sirop 1 semaine au frigo ou 6 mois au cong\u00e9lateur. Portion : 200 ml Ingr\u00e9dients 1\/2 t. (125 ml)\u00a0d&#8217;eau 1\/4 t. (60 ml)\u00a0de sucre 1\u00a0poign\u00e9e de &hellip; <a href=\"https:\/\/recettes.carlrobitaille.org\/?p=534\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[41],"tags":[],"class_list":["post-534","post","type-post","status-publish","format-standard","hentry","category-sauces-et-coulis"],"_links":{"self":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/534","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=534"}],"version-history":[{"count":1,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/534\/revisions"}],"predecessor-version":[{"id":535,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/534\/revisions\/535"}],"wp:attachment":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=534"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=534"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=534"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}